Ingredients:

150g 70% good quality plain dessert chocolate, in pieces

150g double cream

25g unsalted butter

3 - 4 tablespoons rum (or brandy, if preferred)

1 tablespoon full fat Greek yoghurt

Cocoa powder to roll truffles in

Method:

1.    Grate chocolate 10 sec/speed 8

 2.    Add cream and butter, then cook 4 min/50°C/speed 2

 3.    Scrape down sides of bowl with spatula and add rum and Greek yogurt.  Stir 30 sec/speed 2 until combined and smooth

 4.    Transfer to a small bowl, allow to cool, then cover and refrigerate for a few hours or overnight until set

 5.    Roll into heaped teaspoon sized balls, then coat with cocoa powder.  Place in refrigerator to harden up again before eating

 Tips:   Keep chilled in fridge for up to 2 weeks, or freeze up to 2 months